Chai Concentrate

Use whole spices and black tea to make a homemade chai concentrate. The warmth of the spices and subtle sweetness pairs well with any milk for a hot or iced chai latte.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Equipment

Fine Mesh Sieve
Mortar and pestle optional

Ingredients

6 cups water
4 to 6 tablespoons honey
2 tablespoons dried ginger pieces
5 cinnamon sticks
2 to 3 star anise pods
1 teaspoon whole cloves
½ teaspoon allspice berries
1 heaping tablespoon green cardamom pods
1 teaspoon whole black peppercorns optional
4 tablespoons loose-leaf black tea OR 5 black tea bags
1 tablespoon vanilla extract or vanilla bean paste OR 1 whole vanilla bean, split (see notes)
Milk of your choice for serving

US Customary - Metric

Instructions

In a medium saucepan, bring the water, honey, and whole spices to a boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
6 cups water, 4 to 6 tablespoons honey, 2 tablespoons dried ginger pieces, 5 cinnamon sticks, 2 to 3 star anise pods, 1 teaspoon whole cloves, ½ teaspoon allspice berries, 1 heaping tablespoon green cardamom pods, 1 teaspoon whole black peppercorns
Remove from heat and add the tea leaves or tea bags. Steep for 5 minutes. Pour the mixture through a fine mesh sieve to remove the spices and tea leaves or bags. Stir in the vanilla extract or paste.
4 tablespoons loose-leaf black tea , 1 tablespoon vanilla extract or vanilla bean paste
Pour into an airtight container and allow to cool to room temperature before storing in the refrigerator for 1-2 weeks.
To serve, mix anywhere from 1 to 2 parts concentrate with 1 part milk of your choice (whole, soy, almond, oat, etc). For a hot chai, warm the concentrate and milk separately. Use a milk frother to froth the hot milk before pouring it over the concentrate. For an iced chai, pour the concentrate and milk over ice.
Milk of your choice

Notes

Makes 4-5 cups of concentrate.
I like to gently crack open or lightly crush my whole spices in a mortar and pestle before adding them to the boiling water; it seems to help release some of the flavor. This is totally optional, so go where your heart leads you.
This recipe was originally written using ¼ cup coconut sugar + 2 tablespoons honey. I have updated it to use only honey to make it easier for those who do not keep coconut sugar in their pantry. Feel free to use the coconut sugar + honey combination if you prefer.
Replace the honey with the sweetener of your choice (agave, maple syrup, etc) if a vegan concentrate is desired. Brown sugar is also a lovely option.

Nutrition